FISH TACOS
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Combine the chili powder, cumin, garlic powder, onion powder, paprika, and salt in a medium bowl.
- Place the cod on a sheet pan and rub generously on both sides with the spice mixture. Bake for 12 to 15 minutes, until the fish is flaky and cooked through. Remove from the oven.
- In a large skillet or directly over a gas burner at medium heat, warm the tortillas briefly, flipping once with tongs. Place on plates.
- Break the fish into large chunks and divide among the tortillas. Top with the avocado slices, cilantro, and cabbage and serve with lime wedges.
EASY FISH TACOS RECIPE BY TASTY
Here's what you need: green cabbage, red onion, sour cream, lime, salt, tilapia fillets, cayenne pepper, garlic powder, cumin, salt, pepper, corn tortillas, cilantro, lime
Provided by Claire Nolan
Categories Lunch
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
- In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
- Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
- Using a fork, break apart the fillets into bite-size pieces.
- Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
- Garnish with cilantro and lime juice.
- Enjoy!
Nutrition Facts : Calories 280 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams
FAMILY-MEAL FISH TACOS
This is a fast, satisfying fish dinner with Cajun flavors. Chad Shaner cooked it for staff meals when he was a line cook at Union Square Cafe in Manhattan. It was, he said shyly when The Times talked to him in 2013, one of the restaurant staff's favorites. "Everyone loves taco day," he said. The recipe is not particularly Mexican. Shaner hails from Smyrna, Del., and served in the Navy before he went to cooking school. He makes a forceful kind of American food that borrows its flavors from wherever they are strongest. His fish tacos, he said, are something he cooked up one night with his brother, Andy, a bartender. "We were looking for intense flavor," he said of the Cajun-style rub they used on the fish.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Combine the chile powder, garlic powder, paprika, cumin and red-pepper flakes in a shallow dish. Season the fish fillets aggressively with salt and pepper, then press them into the spice mixture, turning to coat. Set aside.
- Combine the sour cream and the chipotles in a small bowl, and stir to combine. Set aside.
- Cook the tortillas until they are toasted in a large skillet set over high heat, approximately 30 seconds or so per side, then stack them on a large sheet of aluminum foil. Wrap the foil around the tortillas, and place the package into the oven to heat.
- Turn the heat under the pan down to medium-high, and add a tablespoon of the oil and then the scallions. Cook these, tossing occasionally, until they are about to char, then remove and set aside.
- Add the remaining oil to the pan and heat it until it begins to shimmer. Add the fish and cook until well browned and crisp, approximately 4 minutes per side. Remove from pan and slice into strips or simply break into pieces.
- Serve the fish with warm tortillas, garnished with the scallions, radishes, cheese and chipotle sour cream, and lime wedges on the side.
Nutrition Facts : @context http, Calories 764, UnsaturatedFat 22 grams, Carbohydrate 47 grams, Fat 49 grams, Fiber 9 grams, Protein 38 grams, SaturatedFat 22 grams, Sodium 1016 milligrams, Sugar 6 grams, TransFat 1 gram
FISH TACOS WITH BAJA SAUCE
Use a fajita mix for these fish tacos to give you all the right flavours without having to buy jars of individual spices. They take just 20 minutes to make
Provided by Elena Silcock
Categories Dinner, Fish Course, Main course
Time 20m
Number Of Ingredients 13
Steps:
- To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
- To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.
Nutrition Facts : Calories 185 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium
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5/5 (2)Category Main CourseCuisine AmericanTotal Time 25 mins
- Bake fish sticks according to package directions. Remember to flip them halfway through so the fish is crispy on both sides. Also, cook for the longest time possible to ensure that you get really crispy (not burnt!) fish sticks.
- Prepare the cabbage slaw by combining the cabbage, mexicorn, cilantro, red onion, and crumbled/shredded queso fresco into a mixing bowl. Stir together.
- In a separate bowl, combine sour cream, lime juice, salt, cumin, and chili powder. Stir together with a fork and pour over the cabbage mixture. Stir to combine everything well.
- Wrap corn tortillas in a damp paper towel and place on a microwave-safe plate. Microwave for about 30-45 seconds to get them nice and soft. The damp paper towel keeps them moist and warm.
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5/5 (1)Total Time 28 minsCategory DinnerCalories 371 per serving
- Combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture over both sides of fillets. Place fillets on a baking sheet coated with cooking spray. Bake at 425° for 9 to 10 minutes or until fish flakes easily when tested with a fork. Cool slightly. Place fish in a large bowl; break into pieces with 2 forks.
- Warm tortillas according to package directions. Place 2 tortillas on each of 4 plates. Arrange ½ cup slaw on each tortilla. Divide fish evenly among tortillas; Top each serving with ¼ cup tomato, 2 tablespoons red onion, 1 tablespoon green onions and about 3 tablespoons lime crema. Garnish with cilantro, if desired. Serve with lime wedges.
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